Meyer Lemon Pecan Cupcake with Shagbark Hickory Infusion
Divine...breakfast, or lunch or dinner...recipe to follow
While you are waiting for the recipe, why not read the following?:
cupcakestakethecake.blogspot.com/2009/08/interview-with-v...
And here is the recipe:
1 cup vegetable margarine
1cup raw sugar
Egg Replacer for 4 eggs
Juice from 2 Meyer lemons
3 cups cake flour, sifted
1 heaping teaspoon baking powder
3/4 pound pecans, chopped medium
Mix the dry ingredients together.
Beat the margarine, sugar and then add the egg replacer. Incorporate the dry- fold in the pecans. Fill lined muffin tins 3/4 full and bake in a preheated oven 20 minutes. Cool.
Using 1 cup Shagbark Hickory Syrup, do the following:
Using a toothpick, poke holes into the cuppies and then douse them in the syrup - let them really soak it up.
Prepare the lemon glaze:
2/3 cup sifted confectioners' sugar
2 tablespoons lemon juice
1 teaspoon grated lemon rind
Mix and drizzle over the cuppies.
Makes 15.